Vegetable tofu miso soup

Posted by adm On December - 2 - 2011

How to cook Vegetable tofu miso soup


  • 10g sachet bonito soup strain
  • 1/4 cup mirin
  • 1 1/2 tablespoons salt-reduced soy
  • 1/4 cup white miso spread
  • 115g baby maize, thinly sliced
  • 150g oyster mushrooms, sliced
  • 300g silken firm tofu, diced
  • 2 x 200g packets fresh udon noodles
  • 60g baby spinach

How to:

  • Commingle 6 cups cold water and stock in a saucepan over high warmth. Bring to the roil. Add mirin and soy. Murder 1/2 cup mixture from pan. Place in a trough. Add miso paste to roll. Stir to combining. Return miso mixture to pan. Reduce heat to spiritualist. Add maize, mushroom and tofu. Cook for 3 to 4 minutes or until vegetables are bid. Divide noodles and spinach between bowls. Top with soup assortment. Signify 3 minutes or until noodles are heated through. Answer.

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